From 2021 Week 11 Newsletter
Recipe & Pic From Dishing Up The Dirt
When most of us were growing up, charred bits on your food meant you had overcooked things and dinner was ruined, but we have since learned to love the slightly bitter, slightly smoky flavor of blistered veggies. This is a great way to use your crisp beans, succulent tomatoes, and pungent garlic all in one dish- it's the epitome of summer abundance!
1/4 cup butter or cooking fat of choice
1 lb green beans, trimmed
fat pinch of salt
1 1/2 cups cherry tomatoes
4 large cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
2 Tablespoons low sodium soy sauce
1/4 cup thinly sliced basil (optional)
Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside. Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered. Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the basil. Taste for seasonings and adjust if needed.